In the fall, my husband Kevin and I make batches of hamburger soup with local ingredients. We freeze the soup into lunch and supper portions and squirrel them away in the freezer for a cozy meal on a cold winter night.
We use the pressure cooker setting on our Ninja but you can also use a slow cooker.
We love supporting local and we use locally grown produce and grass fed beef from a local farm.
This low sodium, hearty soup is chock full of flavour and nutrients. Grass fed beef is so lean and tasty and it’s a great source of protein, iron, zinc, vitamin A and vitamin E. Grass fed beef contains less saturated fat and more essential omega 3 fats compared to grain fed beef.
- 1 lb lean ground beef
- 3 cartons (900 ml each) no added salt beef broth
- 28 oz no added salt diced tomatoes or canned whole tomatoes chopped
- 3-4 large carrots diced (about 2 cups)
- 4-5 large celery stalks diced (about 2 cups)
- 1 large onion chopped
- 1 - 1 1/4 cups pot barley rinsed
- 2 Tbsp Worcestershire sauce
- 2 Tbsp garlic minced
- Brown hamburger with onion in a 6 quart Ninja Foodi on the seer setting
- Add rest of the ingredients and stir
- Put the pressure cooker lid on and twist and lock. Make sure vent is closed
- Turn setting to pressure cook. Pressure cook for 15 minutes *note that it takes approximately 30 minutes to pressure up*
- Let it naturally depressurize for at least 15 minutes
- Turn vent to open to depressurize
- Once there isn’t anymore steam coming out and it’s fully depressurized, you can unlock lid
If using a slow cooker
- Brown ground beef and onion in a skillet over medium heat
- Transfer to slow cooker
- Add the rest of the ingredients
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until vegetables and barley are tender
Cool the rest completely in the fridge and then freeze.
Food safety tip:
Cool the soup in big shallow bowls in fridge overnight prior to freezing. The faster it cools down the less risk of food borne illness (food poisoning).
We use 2 ladles per lunch serving and 3 ladles per supper serving.
For smaller appetites try 1 ladle per lunch serving and 2 ladles per supper serving.
Nourishing the body nourishes the soul!